Routine
Jun 12, 2025
Official score: 92 · Understand this area’s scale
13 recorded violations
Official wording
Floors, walls and/or ceiling surfaces are missing. Install smooth, durable, and easily cleanable floor, wall and ceiling surfaces.
Inspector’s notes
Observed the previously unfinished small room in the basement with chest freezers to have been recently redone. The base coving is vinyl and not an approved finish in the referenced area. Vinyl base coving would be approved as a finish in a dry storage or packaged singe service area. The base coving can be troweled on epoxy or stainless-steel base coving. Change out vinyl base coving with approved base coving.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
Dispose of condensate drainage, no sewage liquids and rainwater from the point of discharge to disposal according to Minnesota Pollution Control Agency Rules Chapters 7080, 7081 and 7083
Inspector’s notes
Observed drain tube from an HVAC system to be draining condensate into the back kitchen hand sink closest to the water heater. Consult with a plumber to reroute drain tube to be draining properly.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
More about water, plumbing, or sewage problemsOfficial wording
Have hand soap at all handwashing sinks.
Inspector’s notes
Observed the following hand sinks to be missing hand soap: 1) Hand sink nearest the hot water heater in the back of the kitchen. 2) Hand sink in the back bar (Fire Bar). Maintain all hand sinks stocked. Provide and maintain soap at referenced hand sinks.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Allow equipment and utensils to air-dry after cleaning and sanitizing; only use cloths that are clean and dry for polishing utensils that have been air dried.
Inspector’s notes
Observed wet nesting of inverted hotel pans after being properly washed, rinsed and sanitized. Items had been sitting overnight. Going forward, air dry hotel pans before stacking in an inverted manner.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
Have a thin-tipped food thermometer easily available to measure the internal temperature of thin pieces of food.
Inspector’s notes
Observed no thin tip thermometer in kitchen. Provide and maintain a thin tip thermometer in kitchen to take temperatures of thin mass foods. Train staff on proper use of thin tip thermometer and monitor to ensure one is always available for use.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
Inspector’s notes
Observed the following hand sinks to be missing paper towels: 1) Hand sink nearest the hot water heater in the back of the kitchen. 2) Hand sink in the back bar (Fire Bar). Maintain all hand sinks stocked. Provide and maintain paper towels at referenced hand sinks.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Clean food contact surfaces of cooking and baking equipment, including microwave ovens, at least every 24 hours.
Inspector’s notes
Observed the interior of the microwave in the kitchen to be dirty and in need of a good cleaning. Clean interior cavity daily. Operator cleaned microwave during the inspection.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperatureOfficial wording
Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
Inspector’s notes
Observed several hand sinks to be missing hand washing signage. Check hand sinks in the Fire bar, Patio Bar, Disco bar and Video bars and make sure they have a handwashing sign posted reminding employees to wash their hands. Maintain all hand sinks stocked with hand washing signs. Provide and maintain hand washing signage at referenced hand sinks.
In plain English
Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.
More about handwashing problemsOfficial wording
Clean all physical facilities (floors, walls, ceilings). Keep them clean.
Inspector’s notes
Observed the floor under the cookline equipment in the kitchen in need of a good cleaning. Clean and maintain floor clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial wording
GREEN TO GO RECYCLING/ORGANICS SYSTEM. Provide consumers with an opportunity to recycle and/or appropriately manage compostable plastics and utilize a qualified recycling and/or organics management system. This ordinance shall take effect April 22, 2015. (89-Or-060,§ 1, 3-31-89; 96-Or-059, ? 3, 6-28-96; 2014-Or-023, ? 3, 5-23-14)
Inspector’s notes
Observed PE lined water cups at bars in facility. Discussed Minneapolis packaging Ordinance with operator. Operator to use up existing items and replace with recyclable or compostable products. An informational handout on acceptable products is being sent out with the inspection report.
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial wording
Use approved trapping devices or other means of pest control when pests are found.
Inspector’s notes
Observed drain flies to be present in various bars in facility. Contact contracted pest control operator to provide more frequent treatments to alleviate drain fly activity. Train staff to monitor for activity and notify management if there is a continued presence of drain flies. If so, a more aggressive approach by the contracted pest control operator may be needed.
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial wording
Post the Certified Food Protection Manager certificate.
Inspector’s notes
Observed Brad Johanson to be a state certified food protection manager (#57329) but his certificate was not posted on site. Post state CFPM certificate on premise.
In plain English
A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.
More about paperwork, training, or posting issuesOfficial wording
Clean non-food contact surfaces of equipment. Keep them clean.
Inspector’s notes
Observed the sides of the fryer in the kitchen to have light accumulations of grease. Clean and maintain sides of fryer clean.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Minneapolis Health Department, Jun 12, 2025 · Original Source